Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/18—Carbohydrates
  • A21D2/183—Natural gums
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
  • A21D6/001—Cooling

Definitions

• RD 286,042 discloses the use of pectin in yeast-leavened baked goods which are frozen after baking. Reheating of the baked product in a microwave oven leads to products which are less tough and gummy.
• this RD document does not disclose deep-frozen, pre-proofed doughs containing pectin.
• SAG value the gelling properties of the pectin
• Our invention therefore relates to deep-frozen, pre-proofed doughs, in particular lean doughs having less than 10 wt.%, based on the flour, of fat, which comprise the conventional dough-forming ingredients, i.e. at least flour, water and yeast, characterized by the presence of 0.5-10 wt.%, based on the flour, of a gelling pectin in the dough.
• the preferred amount of gelling pectin is 1.5-7.5 wt.%.
• a gelling pectin is defined here as a pectin having a SAG value of more than 100, in particular 150-350. These pectins are commercially available.
• Examples thereof are LM-420 ex Unipectina; Blue band and Green band ex Obipectin; MRS-150 and SS-150 ex Pomosin, B and X ex Kopenhagen Pektin and, recently, Slendid ex Hercules Inc.
• the deep-frozen, pre-proofed, moulded dough products can be baked directly in an oven without thawing and/or further proofing. This means that the time-consuming process of the past for making and baking the end products can be avoided now, while the results are approximately the same as in the case of non-frozen doughs.
• the doughs according to the invention can also be shaped as a laminated dough wherein the different dough layers are separated by fat layers.
• gelling pectin Any type of gelling pectin can be used in our invention.
• SAG value of the pectins is important. Pectins having SAG values of more than 100 give satisfactory results; SAG values of 150-350, however, are preferred.
• pre-proofed doughs are aimed at which, in addition to the conventional dough-forming ingredients, also contain 0.5-10 wt.% of gelling pectin so that, after baking, a moulded piece of dough gives a baked product with an ovenspring of at least 2.0, preferably 3.0-5.0 ml/g.
• Another aim is to provide a deep-frozen, pre-proofed dough that imparts a specific volume of at least 4.2 ml/g to a baked product after the baking of a moulded piece of dough.
• the doughs can also contain one or more ingredients chosen from the group consisting of ascorbic acid, vital gluten, xylanase, amylase and DATA esters.
• the combination of gelling pectin and xylanase and/or amylase leads to unexpectedly good results. In fact, some synergism occurs when gelling pectin is used in combination with xylanase.
• the amounts of these extra additives vary from 0.02-0.8 wt.% for xylanase and/or amylase and/or DATA esters to 1-5 wt.% for the vital gluten, while ascorbic acid is used in amounts of 0.005-0.03 wt.%.
• Deep-frozen, pre-proofed doughs that are particularly preferred contain 3-7 wt.% of gelling pectin, 3-5 wt.% of vital gluten, 0.03-0.06 wt.% of xylanase and/or amylase and 0.3-0.7 wt.% of DATA esters.
• the baked products obtainable after baking of the moulded pieces of dough with the composition according to the invention are also part of the invention.
• These products comprise in particular buns, Danish pastries, croissants and baguettes.
• Another part of the invention is the process for the preparation of the doughs.
• at least one partial pre-proofing for at least 5 minutes is performed.
• the temperature during this partial pre-proofing should preferably not exceed the temperature of the mixing of the components.
• the dough is proofed completely, preferably below 35°C, for 30-90 minutes.
• the fully proofed dough is frozen by cooling to -10°C or below, in particular to -10 to -35°C within 0.5-8 hours.
• the deep-frozen, pre-proofed dough can be stored at temperatures from -5 to -20°C.
• the moulding of the dough is usually carried out after at least one partial pre-proofing step has finished. If laminated doughs are prepared, the lamination is preferably carried out with the dough obtained after kneading and one or more resting step(s).
• the baking of the moulded, deep-frozen, pre-proofed dough is performed by transferring the moulded dough directly from the freezer to the oven and baking the product at 180-240°C for 15-60 minutes.
• the specific volumes of the baked products are measured according to the seed displacement method. Measurements of the baked products were performed on products that were cooled for 60 minutes at ambient temperature.
• the ovenspring is calculated as the difference in specific volumes of the products after baking and before baking.
• the ingredients were kneaded at a temperature below 27°C. After kneading, pre-proofing was carried out for 15 minutes at 30°C. The pre-proofed dough was moulded in pieces of 50 g. The moulded dough was subjected to a second proofing for 60 minutes at 32°C and 85% RH.
• the pieces of dough were frozen at -35°C for 60 minutes in a Koma blast-freezer.
• the frozen pieces were stored for 1 week at -20°C.
• the stored pieces of dough were baked directly from the freezer at 220°C for 20 minutes in the Probat oven.
• S.V. values were measured 60 minutes after cooling of the baked buns, using the seed displacement method.
• pectins were used : Example Commercial Product 5 LM-420 (Unipectina) 6 Green band (Obipektin) 7 MRS - 1501 (Pomosin) 8 Blue band (Obipektin) 9 SS - 1501 (Pomosin) 10 B (Kopenhagen Pektin) 11 X (Kopenhagen Pektin)

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Molecular Biology (AREA)
• Physics & Mathematics (AREA)
• Thermal Sciences (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Freezing, Cooling And Drying Of Foods (AREA)

Applications Claiming Priority (2)

Publications (2)

Family

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Family Applications (1)

Country Status (7)

Cited By (6)

Citations (6)

• 1992
  • 1992-11-09 ES ES92203417T patent/ES2078648T3/es not_active Expired - Lifetime
  • 1992-11-09 DE DE69204623T patent/DE69204623T2/de not_active Expired - Fee Related
  • 1992-11-09 AT AT92203417T patent/ATE127316T1/de not_active IP Right Cessation
  • 1992-11-09 EP EP92203417A patent/EP0542353B1/fr not_active Expired - Lifetime
  • 1992-11-11 AU AU28276/92A patent/AU2827692A/en not_active Abandoned
  • 1992-11-12 ZA ZA928726A patent/ZA928726B/xx unknown
  • 1992-11-13 CA CA002082903A patent/CA2082903A1/fr not_active Abandoned

Patent Citations (6)

Non-Patent Citations (2)

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